Spicy and Juicy Spicy Saliva Chicken

Name: Spicy and Juicy Spicy Saliva Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Three Yellow Chicken; 100g Chives; 50g ginger; 1/2 head garlic; 30g Shortbread peanuts; 10g sesame; 10g parsley; 15 capsules pepper; 5 Dried chili; 30g Soy sauce; 10g Balsamic vinegar; 20g Cold water; 10g White sugar; 15g sesame oil; 15g Vegetable oil; 30 yuan Ice cube; A lot pure water

by Crazy cooking father

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I remember the first time I talked about saliva chicken with a girl, she looked disgusted, and her little hand was still fanning around her mouth, "Uh, it's too dirty, dad, is it made with saliva?" When listening to me explain what this meant to make people drooling, she immediately changed her appearance, her iconic sucking mouth, and greedy said: "Dad, I want to eat, you make me chant!"

In fact, the dish of saliva chicken is not complicated to make. The important thing is that it can keep the original taste of the chicken to the maximum. The material is selected from the three-yellow chicken with tender meat. The simple steps are not long, but the maximum retention is The chicken is tender and juicy, but not cooked. It is definitely an excellent choice for kitchen novices who want to show their skills on the New Year’s Eve dinner table. There is no need for complicated cooking methods and steps, no need for a lot of spices and cooking tools, what are you waiting for, hurry up and give it a try!

Spicy and Juicy Spicy Saliva Chicken

1. Wash the three-yellow chicken, soak it in cold water for more than 30 minutes, soak it in the bleeding water, put it in a pot, add cold water to the chicken body, boil on high heat until the blood foam in the chicken rises, after removing the blood foam, immediately remove it into the basin;

Spicy and Juicy Spicy Saliva Chicken recipe

2. Rinse the chicken body repeatedly with plenty of cold water until it is completely cool;

3. Put cold water in the pot and bring to a boil, add 50g shallots and ginger slices, and put the chicken back into the soup pot (the water has submerged the chicken);

4. After the high heat has boiled for five minutes, turn off the heat, cover and simmer for fifteen minutes, remove it, and immediately put it in a cold boil filled with ice cubes;

5. Stir-fry the peanuts with oil and remove the outer skin and crush them, fry the white sesame seeds and crush them, and mix them with the crushed peanuts for later use;

6. Crush the pepper and dried chili with a food processor, sieve and sift out the fine powder for later use;

7. Heat the pot, pour in sesame oil and tasteless vegetable oil, put in the green onion, until the green onion is squeezed dry and turn yellow, remove;

8. Pour the hot scallion oil directly into the bowl of pepper noodles and chili noodles, and use chopsticks to quickly stir evenly;

9. Wash the coriander and chop finely, pat the garlic and cut into froth;

10. Put light soy sauce, balsamic vinegar, white sugar and cool boiled water in a bowl and mix thoroughly, add coriander and garlic;

11. Add crushed peanuts, cooked sesame seeds and spicy scallion oil, stir evenly with chopsticks, and the spicy dipping sauce is ready;

12. Take the completely cooled chicken out of the water basin to control the moisture, chop it into small pieces and serve on a plate, with spicy sauce to complete.

Tips:
The key to the tender and juicy saliva chicken lies in two boiling, two pulling and one simmering. The first boil is to remove blood foam, the first is to tighten the chicken and lock the water, and the second is to remove the fishy and process it until it is half cooked. The purpose of the preparation is to make the chicken fully cooked at low temperature, so that the chicken will not be too old; the last pinch of ice water is to quickly cool the chicken after it is fully cooked, but the fire will further tighten the water and let the chicken achieve a smooth and juicy taste;
The timing of each step and the control of the heat are very important. These are the keys to making chicken with a smooth and tender taste;
To make a juice suitable for children, please omit the spicy step and simply dip it in soy sauce;
Note that the ice water and ice cubes must be made after boiled water is allowed to cool, never use tap water;
When making spicy oil, turn off the boiled scallion oil and let it stand for one minute before pour it into the spicy powder, otherwise it will be easy to paste and affect the taste and texture;
Use a rolling pin to grind the white sesame seeds as much as possible, which will help the aroma blend into the dipping sauce;
Note that the time here is half of the chicken production time, if the whole chicken is produced, the final cooking time should be extended by five minutes.